Description
A light yet satisfying family-friendly salad with whole wheat pasta, flaked tuna, crisp vegetables, and a tangy Greek yogurt dressing. Balances crunch, creaminess, and bright acidity for a wholesome weeknight meal.
Ingredients
12 oz whole wheat rotini or fusilli pasta
2 cans (5 oz each) canned tuna, drained
1 cup Greek yogurt (plain or light)
2 tbsp lemon juice
1 tbsp olive oil
3 tbsp chopped fresh dill (or 1 tsp dried)
1 red bell pepper, diced
1/2 English cucumber, diced
3 celery stalks, chopped
1 cup frozen peas, thawed
Salt and pepper to taste
Optional: 1 tbsp honey or maple syrup (for a touch of sweetness)
Instructions
Cook pasta according to package instructions, al dente; drain and cool.
Whisk Greek yogurt, lemon juice, olive oil, dill, salt, and pepper in a large bowl to make dressing.
Add cooked pasta, tuna, bell pepper, cucumber, celery, and peas to the bowl. Mix well with dressing using tongs or a spatula.
Taste and adjust seasoning if needed. Serve chilled or at room temperature.
Notes
Customize with roasted zucchini or cherry tomatoes for extra fiber.
Use canned olive oil-packed tuna to avoid added salt.
Leftovers keep in an airtight container for up to 3 days.
Use any firm plankton or plant-based tuna substitute for fully plant-based.
Nutrition
- Serving Size: 1 main dish portion
- Calories: 480
- Sugar: 12g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 40mg